In a large bowl, combine chickpea flour, salt and pepper. Slowly whisk warm water into the bowl until it becomes a smooth, thin, lump-free batter. Let stand for 15 minutes.

Meanwhile, preheat oven to 400°F (205°C) and drizzle a 12-inch round pizza pan with olive oil, swirling to coat the bottom. Place the pan in the preheated oven for 2 to 3 minutes.

Once the pan is hot, remove it from the oven and pour in the batter. Add green and black olives on top of the batter in a single, even layer. Carefully transfer the pan back to the oven and bake until the flatbread is set and golden brown, about 20 minutes.

Remove from the oven and sprinkle with chives. Cut into 8 wedges. Serves 4.

Romina Barritta, DTR, is a dietitian based in Buenos Aires, Argentina. She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. She is Board member of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). Follow her on Facebook, LinkedIn and Twitter.